Parboil the broccoli and sauté in a pan with a drizzle of oil and a pinch of chilli. Keep a few florets to the side as a garnish and blend the rest. To the side, in another saucepan, brown the chopped onion with the butter and a little oil, toast the rice, soak with the white wine and allow it to evaporate completely. Cook the risotto, adding a little boiling water or stock at a time, stirring continuously. When cooked, stir in the Taleggio cheese, mixing it with a knob of butter and a pinch of pepper. Season with salt. Divide the risotto into two pans and add the broccoli to one of them. Pour the Taleggio risotto into a slightly greased, silicone pudding mould. Cover with the green rice. Cook in a pre-heated oven at 190°C for 5-6 minutes, remove from the oven, turn out onto a serving plate and garnish with the broccoli kept aside.